‘Stainless steel best for everyday cooking; cast iron boosts iron intake’
Srinagar, Jul 08: The utensils used in everyday cooking play a far greater role in health than many people realise. According to public health experts, selecting the right cookware not only preserves the nutritional value of food but also minimises exposure to potentially harmful substances that may leach into meals during cooking.
Dr S. Muhammad Salim Khan, Professor, Department of Community Medicine at Government Medical College (GMC) Srinagar, told the news agency—Kashmir News Observer (KNO), that choosing safe cookware is an important yet often overlooked aspect of maintaining family health. “The utensils we use every day can influence food safety and nutritional quality. People should make informed choices while selecting cookware and avoid using damaged or unsuitable utensils for cooking,” he said.
Health experts recommend stainless steel as the best overall choice for everyday cooking due to its excellent safety profile, durability, and versatility. Unlike many other metals, stainless steel does not react with acidic or alkaline foods, does not leach harmful substances, and is easy to clean and resistant to rust. Although stainless steel is a relatively poor conductor of heat, modern multi-layered cookware with aluminium or copper cores provides even heating while retaining safety benefits.
Cast iron is another highly recommended option, particularly for households where iron deficiency is common.
Experts say cooking in cast iron naturally increases the iron content of food, which can help reduce the risk of iron-deficiency anaemia. Cast iron is ideal for frying, grilling, roasting, and slow cooking, but requires proper seasoning and should not be used for prolonged cooking of highly acidic foods.
For baking, reheating, and food storage, experts recommend borosilicate glass, which is chemically inert and does not react with food or release harmful chemicals. It is suitable for ovens, microwaves, and refrigerators, but is relatively fragile and should be protected from sudden temperature changes.
Copper and brass utensils remain popular but should always have an intact tin lining before being used for cooking. If the protective lining wears away, copper and zinc may leach into food, especially acidic dishes, potentially causing nausea, vomiting, and in severe cases, liver or kidney damage. Regular re-tinning and maintenance are essential.
Plain aluminium utensils are lightweight and inexpensive, but experts advise against cooking acidic or salty foods in them, as acidic ingredients can cause aluminium to leach into food. Excessive exposure has been linked to neurological problems and bone disorders. Hard-anodised aluminium is considered a safer alternative.
Non-stick cookware is valued for low-oil cooking, but should be replaced immediately if scratched, chipped, or peeling. Overheating non-stick cookware may release potentially harmful fumes. People are advised not to use metal spatulas or steel wool on non-stick pans.
Earthenware is generally safe and environmentally friendly, but consumers should ensure that glazed earthenware products are free from harmful substances such as lead or cadmium.
Health experts advise: Choose stainless steel for everyday cooking; use cast iron regularly to improve dietary iron intake; prefer borosilicate glass for baking, reheating, and food storage; avoid cooking acidic foods in plain aluminium, brass, or unlined copper utensils; replace non-stick cookware immediately if the coating is damaged; and avoid using metal spoons or abrasive scrubbers on non-stick pans.
Dr Khan said awareness about cookware safety should become part of public health education. “Safe cooking practices begin with selecting the right utensils. Small changes in the kitchen can contribute to healthier meals and better long-term health for the entire family,” he said. (KNO)
